12 large candy canes
2 pounds white chocolate, chopped into 1/2-inch pieces ( I like to substitute mine for dark chocolate)
1/2 teaspoon peppermint oil
2 pounds white chocolate, chopped into 1/2-inch pieces ( I like to substitute mine for dark chocolate)
1/2 teaspoon peppermint oil
PREPARATION:
Line an 11x17" baking sheet with parchment; set aside. With a chef's knife or meat pounder, cut or smash candy canes into 1/4" pieces.
In the top of a double boiler, melt white chocolate, stirring constantly. Remove from heat as soon as the chocolate is melted.
Stir candy cane and peppermint oil into the chocolate. Pour the mixture onto the prepared baking sheet; spread evenly.
Refrigerate until firm, 25 to 30 minutes. Break into pieces, and serve. Store in an airtight container in the refrigerator for up to 1 week.
In the top of a double boiler, melt white chocolate, stirring constantly. Remove from heat as soon as the chocolate is melted.
Stir candy cane and peppermint oil into the chocolate. Pour the mixture onto the prepared baking sheet; spread evenly.
Refrigerate until firm, 25 to 30 minutes. Break into pieces, and serve. Store in an airtight container in the refrigerator for up to 1 week.
